Recipe Coulibiac with green olive salsa : Practical and Delicious

Recipe Coulibiac with green olive salsa : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Coulibiac with green olive salsa. You are currently reading Recipe Coulibiac with green olive salsa : Practical and Delicious. This recipe is the creation of the chef Dominic Smith. Recipe Coulibiac with green olive salsa requires 30m, cook 20m and serve 4. Caution: allergy Contains gluten, milk, fish, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Traditionally an oblong pie made with brioche dough and various fillings, this coulibiac has been simplified with puff pastry and white fish instead of salmon. It's quicker to make, but just as moreish.

Ingredients:

14 Ingredients

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  2 tsp ground cumin
  
  
  


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  4 x 200g pieces blue-eye trevalla fillet, skinned, pin-boned
  
  
  


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  2 sheets frozen puff pastry, thawed
  
  
  


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  1 egg, lightly beaten
  
  
  


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  80ml (1/3 cup) olive oil
  
  
  


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  2 bunches Dutch (baby) carrots or 4 carrots, halved lengthwise, then widthwise
  
  
  



• Green olive salsa



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  2 tsp caster sugar
  
  
  


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  1 tsp sweet paprika
  
  
  


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  60ml (1/4 cup) extra virgin olive oil
  
  
  


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  1 lemon, zested, juiced
  
  
  


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  2 red onions, finely chopped
  
  
  


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  80g (2/3 cup) Sicilian green olives, chopped
  
  
  


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  2 tbsp finely chopped mint leaves
  
  
  


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  2 tbsp finely chopped flat-leaf parsley
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  To make salsa, whisk sugar, paprika, oil, lemon zest and juice in a bowl until the sugar dissolves. Add onions, olives, mint and parsley, season with salt and pepper, then toss to combine. Set aside for flavours to develop.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, to make the coulibiac, preheat oven to 200C. Sprinkle ½ teaspoons cumin over each piece of fish. Using a sharp knife, cut pastry into 4 x 10cm x 20cm strips. The width of the strips should be the length of the fish; trim pastry if necessary. Brush a strip lightly with egg, place fish widthwise at one end, then wrap tightly to enclose. Repeat with the remaining strips, egg and fish.
  
  
  


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  Step 3
  
  
  
  
  Heat 2 tablespoons oil in a large frying pan over medium–high heat. Cook coulibiac, in 2 batches, turning, for 4 minutes or until golden. Transfer to an oven tray lined with baking paper and bake for 8 minutes or until fish is just cooked and pastry is crisp (the pastry won’t puff as it has been pan-fried).
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, preheat a chargrill pan over high heat. Combine remaining 2 tablespoons oil and carrots in a bowl. Cook turning frequently, for 8 minutes or until carrots are charred and tender.
  
  
  


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  Step 5
  
  
  
  
  Cut coulibiac in half, divide among plates and serve with salsa and carrots.
  
  
  

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